Posts from the ‘Seasonal’ Category

TRICK OR TREAT UPDATE

There’s a rumor that Trick or Treating is dying out. Not true! Can you believe American children would let a night of free candy go away? No, Trick or Treating is simply evolving to fit the times. The suburbs, particularly the developments, once teeming with kids, were the stronghold of the practice.  Now they are home to singles, childless couples, retirees, and empty nesters who want to stay put. The feeling of a social community is gone and streets which blazed with porch lights on Halloween are dark. Parents feel the need to accompany even older children on their rounds.

Moreover, Trick or Treat hours, 5-8 P.M, are strictly regulated by towns and HOAs, with the first hour, reserved for toddlers only. However, most of their parents work and can’t get home in time. So traditional methods of Trick or Treating no longer work and modifications are needed.

Actually, several options are already available. One is that town and shopping centers feature a Trick or Treat Night on Halloween.   It’s a safe solution. The children are constantly in sight in a brightly lit area and probably end up with more ‘loot’. Another is for the families in a neighborhood to designate one garage where they all bring candy, offer cider, and let the kids mingle for an hour or so. Don’t forget, Halloween is usually on a school night. This isn’t a party but it is a special childhood memory.

A third option gaining popularity is called a Trunk Treating. Here a neighborhood, possibly two, size helps, or a school, church or community organization get together and choose a large open space, preferably an empty parking lot, but a field will do. They alternately drive and back their vehicles in wide circle, leaving lights on, and open trunks, decorated for Halloween, holding candy. It’s very like the garage party, only larger scaled. As with the other two options, it restricts the kids to a well-lit, safe area, while providing enough ‘Treats’ and creating enough of an ‘occasion’ to satisfy them.

These Trick or Treat ‘gatherings’ relieve some of the pressure on choosing a dish for family dinner that night too. It no longer needs to be something stable enough to serve twice, hours apart, the kids early and the parents later. Fast food even becomes an option. Halloween dinner is difficult to plan for families with children who go out because it has specific requirements.

It’s always a challenge to feed excited children. For any success, the food needs to be something they like, appetizingly presented, easily, quickly eaten, preferably by hand—utensils are a red flag saying This takes time!” Therefore it also to be has something which won’t drip, spill or leave greasy fingers. Trust me, a spot on a costume is a disaster to be avoided!

I started out with a casserole, which was a real failure—too dfficult to serve, to eat and to clean up. Then I tried pizza-the kids ate it, but reheated, 4 hours later, it wasn’t the treat we parents needed. I finally settled on soup, which I could keep warm for hours and sandwiches I could assemble as wanted and it worked, even after the kids were grown, because we still gave out candy.

I relied on creamed vegetable soups, well pureed, using the pureed vegetables as the major thickening agent, and a protein filled sandwich. I tried to add some interest to the sandwiches, like the baked apple slices in the ham and cheese below and cut them in pieces the kids could take with them, when the doorbell rang.

RECIPES
SOUPS: These take the place of vegetables in a normal dinner. I prefer to make soups from fresh or frozen produce rather than use canned to avoid the sodium and other preservatives. It’s healthier. Though each can adjust to other ingredients which will make a more sophisticated dish, the recipes are left in basic form because they are intended for children. One note-If keeping the soup warm for any length of time, use slim milk, half and half or heavy cream. All other grades curdle when heated. 1 Tbs. of yogurt or sour cream is a nice finishing garnish for most of the recipes. Recipes are for 6 servings unless otherwise noted.

Cream of Cauliflower
1 large onion diced
1 large stalk of celery diced
1 medium head cauliflower chopped or 1 lb. frozen
6 cups chicken stock
1cup half and half
Salt and pepper to taste
Garlic powder, caraway seed or dried dill-Optional
Simmer the vegetables in the stock until tender. Puree to desired texture, return to pot and add cream and seasonings and herbs if using. Can be made ahead and kept chilled for two days after pureeing. Add cream etc.as reheating. Keep warm on low, adding water or milk if and as needed.

Cream of Broccoli
1 lb. broccoli fresh or frozen –stems peeled, chopped
1 large onion-chopped
1 large stalk celery-diced
6 cups chicken stock
1 cup half and half—or optionally almond milk
Salt and pepper to taste
1/3cup+ 1 Tbs. grated Parmesan cheese
Follow directions above for cauliflower soup. Garnish with 1Tbs. grated Parmesan per mug.

Pea Soup with Mint: Serves 2 in bowls.
Following the steps above, I sautéed a medium onion in 1Tbs. canola oil, then added 1lb. of frozen peas, 3 sprigs of fresh mint and 1qt. of chicken broth*. After simmering them for 20 min. they were pureed and, needing no other seasoning, chilled. They were garnished with sour cream and a sprig of fresh mint.
Two variations of this soup would be to add either a package of frozen or ½ lb. fresh asparagus stalks to the peas (saving the tips for garnish) OR omit the mint, and add a box of frozen, chopped spinach and a 1/8th tsp. nutmeg to the peas. Proceed as above and garnish with a swirl of plain yogurt.

Carrot Soup: Serves 2 in bowls.
See directions above-To the sautéed onion, I added 1lb peeled, sliced carrots (not the baby ones) and about 3 cups chicken broth* to cover. After pureeing, I divided it into two bowls and added 1/8th tsp. ground ginger and 1Tbs. frozen orange juice concentrate to one, and 1/8th tsp. coriander and 2tsp. chopped fresh cilantro to the other. They were served chilled and garnished with orange peels on one and a sprig of cilantro on the other.
Two variations of this soup would be to add ½ a peeled, cored apple per serving, before cooking, and substitute cider or apple juice for some of the broth with a pinch of cinnamon for seasoning OR replace the other seasonings with 1/4tsp curry powder.

Lilly’s Cream of Potato (My favorite as a child!)
1 Tbs. butter
1 large onion diced
1 ½ lb. potatoes-peeled and diced
6 cups chicken stock
½ cup half and half
Salt and pepper to taste
1 Tbs. Parsley flakes + more for garnish
Melt butter in a large pot and coat onion, add stock and potatoes. Simmer until potatoes are tender and follow directions above. Serve garnished with parsley.

Corn and Sweet Potato Soup
1 Tbs. oil
1 lb. frozen corn kernels
1 medium-large sweet potato-diced
1 large onion-diced
1 jarred red pepper-optional
7 cups vegetable stock
½ tsp. cumin
salt and pepper to taste
Brown the onion in the oil, add the stock the corn and the potato and simmer for 10min. Use a little of the stock to make a paste of the cumin and add to the pot along with the pepper if using. Simmer for 5min. more. Puree and return to pot, or chill, season as reheating.

Italian Tomato Soup: 2 Servings
(1) 8 oz. can tomato sauce
(1) 8 oz. cup water
1 envelope beef bouillon
1/8 tsp. oil
Garlic powder, pepper, dried oregano and basil to taste
Heat all ingredients at a slow simmer until flavors meld, about 8 min. Serve.

French Lentil Soup
The beauty of lentils is that unlike other legumes they don’t have to be soaked before they’re cooked. 1 lb. bag of green lentils
1 large onion diced
3 Tbs. oil
1 large carrot thinly sliced
3 Tbs. tomato paste
2 bay leaves
½ cup red wine
2 tsp. dried oregano
2 Tbs. red wine vinegar
Water to cover
Salt and pepper
Sauté the onion in the oil until soft; add the carrot, tomato paste, bay leaves, lentils and water to cover. Bring to a boil and simmer, covered 1-1 ½ hr. stirring and adding more water as needed. When the lentils are cooked, add the wine, vinegar and oregano. Cook 5 min., remove bay leaves and blend to a rough puree. Combine with soup in pot, stir and season with salt and pepper, reheat if necessary and serve.

Creamy Pumpkin Soup
1 ½ lb. pumpkin cut in chunks without rind
1 lb. white potatoes
1 Tbs. oil
2 Tbs. butter
1 large onion chopped|
2 cups vegetable stock
1 tsp. tarragon
½ tsp. nutmeg
2 cups milk
1-2 tsp. lemon juice
Salt and pepper
Heat the oil and butter and sauté onion until soft; add the pumpkin and potatoes and sweat over low heat, stirring often until tender. Add seasonings and stock, simmer 10 min Cool slightly and puree. Add milk and reheat to serve, but don’t allow to boil. Add lemon juice as a seasoning perk before serving.

Mushroom and Bread Soup: Serves 8 –From 400 Soups by Anne Sheasby
6 Tbs. butter
2 lb. mushrooms-sliced
2 onions- chopped
3 cups skim milk
8 slices white bread
1 cup heavy cream
¼ cup chopped parsley
Salt and pepper
Sauté vegetables in butter over low heat until soft but not browned. Remove from heat, add milk and bread, cover and soak 15 min. Puree, return to pot, add cream, seasonings and 3Tbs.parsley. Reheat and serve, garnished with parsley.

SANDWICHES: The object here is to create sandwiches that arouse children’s curiosity and stay fresh longer. As stated above, sleeve bread is too absorbent and tends to dry out, especially when toasted. The best alternatives are denser breads like Jewish rye, Focaccia, and pita pockets or rolls which add flavor. It also helps to reduce the amount or replace the condiment spreads. Tasty as they are they do moisten the bread. I’ve found an excellent option is to place thin slices of fruit between layers of filling or use a dryer ingredient like cream cheese or nut butter.
The recipe below is an example of this type of sandwich and it has worked well in lunch boxes and on picnics but it’s only an outline. I’ve included other suggestions, however the combinations you choose are up to you and about pleasing your family’s individual tastes as are the quantities of meats, cheeses etc. in the fillings. Obviously a pre-teen can handle a heftier sandwich than a toddler.

Ham, Cheese and Apple Sandwich: Serves 2
4 slices bread-Jewish rye or pumpernickel suggested, or 2 wheat buns
Deli sliced ham and cheese-choices optional-I like Swiss
Thin coating of mustard on bread-optional
Slice a peeled, cored apple in about 3 slices per quarter. Put in a small bowl with a light sprinkle of sugar and another of cinnamon. Add 1-2 Tbs. water or apple juice and microwave about 1min-1 min.30 sec. Store refrigerated in juice if made ahead. This prevents the apple from browning. Layer ½ apple slices on bread between ham and cheese per sandwich, to keep moisture from ruining bread

Suggestions
1) Sliced chicken or turkey on Jewish rye lightly spread with Dijon or spicy brown mustard
2) Sliced chicken or turkey on a crusty roll or focaccia with slices of melon or grape halves.
3) A salmon filet, chopped or whole, sprinkled with dried dill weed, on a bagel spread with cream cheese and chives or mixed with onion powder, and optionally thin slices of cucumber.
4) Sliced smoked salmon in the above recipe
5) Drained, canned tuna mixed with drained relish, India or pepper etc. on a roll or in a pita pocket
6) Roast or corned beef on a roll or focaccia spread with cream cheese mixed with horseradish
7) Roast beef on Jewish rye topped with drained sliced or stems and pieces of canned mushrooms which have been baked about 10 min. on low heat in a bit of butter and a little soy sauce-and drained.
8) Sliced hard boiled eggs on Jewish rye thinly spread with Dijon or spicy brown mustard.
9) Peanut or another nut butter topped with crumbled cooked bacon on Jewish rye
10) The Elvis-peanut butter and sliced banana great in pita pockets

FAVORITE DAD’S DAY DINNERS

The rapid expansion of suburbia after WWII changed Mother’s Day and Father’s Day celebrations. Shopping centers and the newly conceived malls, which included neighborhood restaurants, were everywhere. They led to the practice of getting Mother, not just out of the kitchen, but out of the house on her day. Now most mothers work away from home, but ladies still like to dine out.

The effect was the opposite in Father’s Day. Suburbs gave access to sports venues, golf courses, tennis courts, perhaps stocked fish ponds and the shopping hubs included stores which provided tools and materials for hobbies and DIY projects. Fathers love to kick back and do their thing, then relax over a casual dinner at home, possibly a barbecue if they like them

Either way, a formal family dinner s no longer the way to celebrate either occasion. Plans are more casual, the menus more spontaneous and the dishes more complex.  Americans have become familiar with different cuisines and adept at mixing and matching dishes in personalized ‘fusion’ preferences.  It’s a long way from the old oven roast surrounded by vegetables with thickened au jus gravy. 

Here are some of my favorite entrees which can be paired with a variety of side dishes.  They aren’t demanding of advanced kitchen skills and give a nod to current meat prices. All recipes, save for the Pork Kebabs are from my book Dinners With Joy.  If you want to see more Father’s Day dinner suggestions go to June 15, 2013,    June 13, 2016,   June 8, 2017,   May 31, 2018     June 4, 2020.  If you’re interested in kabobs go to July 4, 2020,  or if it’s more information on grilling different meats go to June 10, 2021.

RECIPES

Chip’s Chuck Roast:  This recipe, devised by a friend of my Father’s years before grills became a

backyard fixture was never written down. You have to wing it a bit, but as recent guests assured me, it’s still a winner. Servings are determined by size of roast.

(1) 3 to 3 ½ lb. 7 bone Chuck Roast

¾ cup flour

1/3 cup Spicy Brown mustard or more if needed

Water

Trim as much fat from the meat as possible. (I like to freeze the roast.) When ready to cook, place an oven rack in the lowest slot and preheat the broiler. Cover a cookie sheet with foil and put the roast on the foil. Mix the flour in a small bowl with the mustard and just enough water to make a smooth, golden colored paste, the constancy of tomato paste. It should taste like mustard, so if it seems too bland add more mustard.

Cover the meat, first the bottom, then the top and sides with the paste, using it all. Broil

the roast with the oven door half open, for 20 min., until the coating cooks and browns. Turn the oven on to 400 degrees and roast the meat with the door closed another 20 min. Do not turn the roast over. This timing results in a perfect rare roast in my oven, but ovens differ, and I recently found that I had to cook it longer in a friend’s gas oven. So consult a thermometer for doneness after the first 20 min. Perhaps, if you like the recipe and want to repeat it, you will want to experiment with a higher temperature vrs. longer cooking time. It’s worth the effort!

MY KABOBS: Grill or Broiler: This is calculated for 5 skewers but 4 servings, so that the excess can be shared.

2 lbs. Top round London broil 

2 Tbs. red wine vinegar
1/3 cup oil
1 Tbs. Worcestershire Sauce
2 tsp garlic powder – divided

2 tsp dry mustard powder – divided
2 tsp dried thyme – divided

2 tsp. dried oregano – divided
1 tsp paprika – divided

2 tsp dried rosemary – divided
20 cherry tomatoes
2 large green bell peppers
2 large onions
25 button mushroom caps
5 skewers 12” long
1 box long grain and wild rice mix

Trim any fat from the meat. Place in an oblong glass dish; pour on the vinegar, oil and Worcestershire Sauce. Sprinkle half the given quantity of each of the herbs over it. Allow to marinate for 2 hours, turn it over and sprinkle the rest of the herbs on the other side .Keep turning the meat every few hours for about 6 hours, or overnight. This is to give both sides of the meat equal time in the marinade. When ready to cook, cut meat into 25 large pieces. Reserve marinade.

Cut the peppers into 20 large pieces, and cut each onion in 8ths, then separate those pieces to make a total of 20 segments. Wash the mushrooms, saving the caps and slicing the stems. Thread 5 skewers, alternating meat and vegetables, starting and ending with meat. I find the vegetables hold better during cooking if the natural curved shape of the pepper and onion pieces is used to form parentheses enclosing the tomato and mushroom caps. Use a mushroom cap as a ‘stopper ‘ on the end of each skewer. Grill or broil as per your usual routine but don’t overcook .
See skewer tips on Page 1. If broiling, I like to do it on a lower shelf, for 8-10 min. That way the vegetables have a chance to cook through without burned skins. Do not cook kabobs until rice is ready.

Cook the rice according to package directions, substituting the marinade for an equal amount of the water required, and adding the sliced mushroom stems. Hold on warm while meat cooks.

Stew on a Grill: Recipe is for 4 servings-can be grilled or broiled. This recipe example uses beef but it’s value is that any meat, optionally in a suitable marinade and any complimentary combo of vegetables can be substituted. It’s an easy way to dress-up a dinner and still keep it simple to cook. I do suggest consulting cooking charts for times of various meats and seafood.

2 lb. of beef in suitable cuts for grilling or broiling or marinated in wine or vinegar mix if tougher
2 medium all purpose or red skin potatoes-halved crosswise-skins on

2 medium onions-halved crosswise

2 small zucchini- cut in 4 rounds

2 small yellow squash-cut in 4 rounds

8 cherry tomatoes

1 large green bell pepper

1 tsp. dried basil

1 tsp dried oregano

1 tsp garlic powder

2 Tbs. oil

Salt and pepper

1 tsp lemon pepper

(4) 10 inch skewers – If bamboo-well soaked
(4) 6 inch skewers-if bamboo-well soaked
Skewer the onions parallel the cut, so they don’t separate into rings. Microwave the onions 2min pausing between. Microwave the potato halves, on a plate, 3 min, pausing between. Cut the peppers in quarters, then divide the quarters in half. Cut the zucchini and squash. Stack a potato half, 2 pepper

Pieces, 2 tomatoes, a round of zucchini and one of squash to each of the skewers with the onions. Coat all the vegetables well with the oil, herbs and 1 tsp lemon pepper. Allow to marinate for a few minutes and baste during cooking with the excess.

Trim the meat, cut in 1-1 1/ inch cubes and heat the broiler or grill. For beef, if frozen, place 4-5 inches from heat source, 8 mins, for the first side, and 12-15 min for the second. Place fresh beef 3-4 inches from the heat source and cook 5 min on the first side and 8-10 min. on the second for rare. Check with a thermometer, or by making a small slit in the meat, and supervise to desired degree of doneness. Remember, also, meat continues to cook for several minutes after it’s removed from the flame.

Add the vegetables during the last 15 minutes of scheduled cooking for the meat, basting and turning once. A visual check determines if they’re done, and if so, move them to the side of the grill, or a lower oven shelf, if you extend the cooking time for the meat.

Pork Satay Kebobs: Serves 4-6 This recipe illustrates how easily Stew on a Grill translates into other dishes. Adding zucchini and squash and substituting sweet potatoes for white would add to the flavors and threading the vegetables on separate skewers allows portion control.
1 lb. pork loin in 1 inch cubes
2 green bell peppers in 1 inch pieces
1 cup peeled pearl onions
1 cup cherry tomatoes
MARINADE
¼ cup lemon juice
2 Tbs. peanut butter
1 Tbs. oil
1 tsp. crushed coriander seed
1 tsp. garam masala-optional
Combine all marinade ingredients in a bowl and marinate pork chilled 1 hr. at least. Drain meat and thread alternately with vegetables on skewers. Grill over medium coals, or cook under broiler, 6-8 min per side.

Pork Loin with Apricot Glaze: Serves 4-6

2 lb. Pork Tenderloins – or (2) commercially sold in plastic sleeves*about 1 lb. each

(1) 12oz jar apricot preserves

¼ cup Balsamic vinegar

1Tbs Teriyaki sauce

3 tsp minced fresh ginger

2 tsp minced garlic

1 tsp. Tabasco sauce

Kosher salt

Ground pepper

1 tsp salt – divided

1 tsp pepper – divided

Trim well and pat dry. Rub with 1 tsp salt and 1 tsp pepper. Heat grill or broiler. While heating melt jam in a small saucepan with vinegar, Teriyaki sauce, Tabasco, garlic and ginger. Brush meat with glaze and place on a foil lined pan or on grill and cook 4 inches from heat source 10-15 min for the grill, 15 – 20 min. under the broiler, basting and turning every few minutes, until internal temperature reaches 150 degrees. Allow to rest, tented under foil 5 min., before carving. Slice meat and serve topped with a drizzle of glaze. Pass any remaining glaze warmed.

Grilled Tuna with Sage Butter: Serves 4 Fresh tuna, like steak is better a bit rare. Marlin or swordfish also work well in this recipe

Broiler, or Grill:*

(4) 6 oz. tuna steaks

1 lime – juiced – and zested

1 tsp. garlic powder

¼ cup butter – softened

2 Tbs. butter

2 Tbs. fresh sage leaves, chopped

1 tsp fresh chopped chives (optional)

In a small bowl, mix the ¼ cup butter, sage, garlic powder, chives, if using, and 1 tsp of

the lime juice and 2 tsp. of the zest. Allow flavors to meld a few minutes and then chill,

Until ready to serve. In an oven proof pan marinate the tuna in the remainder of the lime

juice at least 30 min. Melt the 2 Tbs. of butter and add to the marinade. Heat broiler or

grill. If broiling, cook tuna in marinade 6 – 8 min. turning once. If grilling, cook the same

amount of time basting often with the marinade. Serve with a quarter of the herbed butter

on each portion.

* To Pan Broil – – Heat 2 Tbs. butter in a skillet over medium-high heat. Add Tuna, cook

@ 4 min. .per side, or until desired doneness. Swirl marinade juice in pan to deglaze, and

pour over fish. Top with a dollop of herbed butter.

Salmon with Lemon Caper Sauce*: Serves 4

(4) 5 oz. salmon fillets – -preferably without skin

1 Tbs. butter

4 cloves garlic chopped

1 large onion, one half diced the other sliced in 1/8 inch slices

¼ cup oil

1/3 cup white wine

1cup sour cream

2 Tbs. capers

¼ tsp. lemon pepper or to taste

Melt 1 Tbs. butter and pour over fish on a lightly greased foil covered baking sheet. Bake at 350 degrees for @ 8 min per inch of thickness of the fish, on an average 20 min. see chart.

Meanwhile, in a sauce pan, sauté diced onion in 1 Tbs. oil until soft, add balance of oil, capers, wine and ¼ tsp. lemon pepper, allow to simmer gently on warm while salmon cooks. Check if more lemon pepper is needed, sauce should be very lemony but not bitter.

Just before plating fish, whisk in sour cream, blend and warm through. Serve sauce over

fish. NOTE: This sauce goes with any meat.

Chicken Quarters Bellagio: Serves 4

4 chicken breast quarters with wings or thighs with legs

(1) 8oz pkg. cream cheese

8 oz. sour cream

¼ cup white wine

2 Tbs. dried parsley

5 Tsp. garlic powder

2 Tbs. salt

Clean the chicken and brine it in the salt with water to cover for 10 mins. Rinse well. Cream 4oz of the cheese, 1/3 of the sour cream, 1 Tbs. parsley and 2 tsp garlic powder together. Gently separate the chicken skin from the meat to create a pocket from the cut edge toward the wing, using a blunt utensil such as a butter knife. Stuff each breast pocket with ¼ of the cheese mixture, lightly patting it down to spread it evenly. Place the chicken breasts, bone side down, in a roasting pan that fits them comfortably, and cook in a preheated 375 degree oven 45 min. or until nicely browned and sizzling.
Meanwhile, make what the Italians call “Gremalata” by mixing the parsley, garlic powder and lemon zest in a small bowl.

When the chicken is almost done, in a sauce pan, over low heat, mix the rest of the cheese, sour cream, parsley and garlic to form a sauce. Plate the chicken, deglaze the roasting pan with the wine, and add to the sauce, adding more wine if the consistency is too thick. Plate the chicken pieces individually with sauce. Top each with a small portion of gremalata, and pass the rest. Pass reserved sauce separately.

Chicken Lilly: Serves 4 My mother’s recipe, which is known in the family as “Don’t Fight Back”. She sautéed the chicken, using a lot of butter. I altered the recipe to be more heart healthy.

4 chicken quarters – -breasts with wings, legs with thighs or a mixture – even one 3 lb.

Fryer quartered

1 Tbs. salt for brining

1 packet chicken bouillon granules

4 large ribs celery with leaves – -or equal amount of smaller ribs

1 Tbs. butter

Water

(1) 16-17 oz. can peach halves (optional)

2 tsp. ground cinnamon

Wash the chicken well, removing any excess fat and organic bits. Put the chicken, skin down, in a container with enough water to cover, pour the 1 Tbs. salt over it and let soak for 15 min. Rinse very well, and put the pieces in a roasting pan that holds them comfortably. Broil them, skin side up, until the skin dries and begins to bubble. Turn them over and broil until very brown on the underside. Turn the skin to the heat again and broil until the skin is a deep brown and begins to look burnt. This will take about 20min total broiling time. Remove the pan, and turn the oven down to 300 degrees. Discard any

fat in the pan. Pour in enough water to reach a good halfway up the chicken. Add the bouillon packet, dot with the butter, and cutting the celery ribs in half, lay them in a layer over the chicken. Cover and seal the pan with foil. Bake for 1 hour. Serve with the celery and pass the broth.

While the chicken is broiling, drain the peaches. Lay them cut side down on a piece of foil large enough to tent them. Sprinkle them with the cinnamon, and broil alongside the chicken, until the tops brown. Remove them from the heat, then the last 15 min that the chicken bakes, tent them and place them in the oven to reheat. Serve on the plate with the meat.

Chicken in Lemon Wine Sauce: Serves 4

4 boneless, skinless chicken breasts

¼ cup flour

2 Tbs. cooking oil – -canola

2 Tbs. butter

1 small onion diced

2 cloves garlic sliced

1 lemon – zested and juiced

1/3 cup white wine – – recommend dry vermouth

¾ cup water

1/2 envelope chicken bouillon granules

½ cup chopped fresh parsley – – or 2 Tbs. dried

2 tsp garlic powder

Pound chicken between two pieces of plastic wrap, to an even thickness, and dredge in flour. Place 1 Tbs. oil in a skillet over medium heat and begin to cook chicken, add 2 Tbs. butter, and brown chicken in both sides – @ 6 min. total. Remove chicken to a plate. Add 1Tbs. oil to pan and sauté onion until soft @ 2 min.; Add sliced garlic and sauté 1 min. more. Add wine, and deglaze pan by scraping all the browned bits from the surface with a wooden spoon. Add water, bouillon powder, 1 Tbs. lemon juice, and return chicken to pan. Reduce heat and cook, uncovered, over medium- low about 8-10 min. until chicken is done and sauce thickens.

CLAFOUTIS-THE PERFECT DESSERT FOR THE SEASON

Ash Wednesday is welcomed by people of all cultures, especially in northern climates, as the opening shot for the count-down to spring. Even if there’s still snow on the ground, it’s an official reassurance that winter is ending and warm weather is on the way. Our appetites seem to react fastest. We no longer crave the hearty soups, stews and roasts. We want lighter foods, which keep us looking ahead, centered on fresh vegetables and fruits.

The trouble is Mother Nature isn’t always in sync with the calendar. Those crops usually aren’t ready yet so we have to improvise. Nowadays, most berries, melons, and several vegetables  are fresh in markets all year. More are available frozen, like peaches, peas and green beans and there’s always the old stand-by, canned. Melons don’t cook, but the perfect presentation for the other fruits at this season is a clafoutis.

Clafoutis (kluh·fau·tuhs) is a fruit filled custard like dessert from Southern France. It’s light, showcases fruit can be served hot or at room temperature, but never chilled. It’s a perfect way to satisfy our cravings in this in-between season. Best of all, clafoutis is really a hybrid of baked fruit custard and pudding cake, it’s easier to make than either, requiring only one bowl,  needing no scalded milk or strained batter to prepare and is suitable for any occasion using the same fool-proof batter recipe. 

The variety of Clafoutis is decided by the choice and treatment of the fruit, not alterations to the batter or ‘master recipe’. In fact, this dish is an oddity. French chefs like to put their fingerprint on their version of a classic recipe, but having checked several books by prominent chefs, several by newer ‘ Bistro chefs’, a translation of an antique classic and one from Le Cordon Bleu, I found this recipe surprisingly unchanged. The only differences were suggestions to substitute heavy cream or half-and-half for part of the milk. I’m going to rely, chiefly on Mastering the Art of French Cooking by Julia Child, but include the other suggestions in parentheses

As I wrote in a previous post, (Jan. 11, 2018) the first time I made clafoutis some friends dropped by, while it was baking, and demanded to know what smelled so heavenly. That evening we learned the taste equals the smell and clafoutis has been a regular on the family menu ever since.

RECIPES: 

Clafoutis-Master Recipe: Serves 6-8
1) Have ready a greased ovenproof container equal in capacity to a 9 inch round cake pan. For a larger quantity double the size of the pan or use 2 pans.
2) Preheat oven to 350 deg.
3) You will need 3 cups, or 1 ¼ -1 ½ lb. fresh, prepared fruit, pitted and/or cored, peeled and sliced if large or equal amount of canned, well drained.
4) NOTE-Store leftovers chilled—if you have any

Batter
1 ¼ cups milk (or ¾-1 cup milk and ¼-1/2 cups heavy cream or half-and-half)
3 eggs
1/3 cup sugar
1 Tbs. vanilla
1/8 tsp. salt
2/3 cup sifted flour
1/3 cup sugar
Powdered sugar to sprinkle as garnish
If using a blender, add first 6 ingredients in order listed and blend 1 min. at top speed. If using a mixer, beat the eggs first, then add the solids and finally the liquid. Beat until smooth.
Pour about ¼ of the batter into the pan and bake 3-5 min. until set. Arrange fruit on top of the baked batter, sprinkle with the extra 1/3 cup sugar, and pour the rest of the batter over all. Bake in the center of the oven for about an hour, until puffed and golden and a knife inserted in the center comes out clean. Garnish with sprinkled powdered sugar just before serving.
The Clafoutis will fall a bit as it cools and is best served warm.

Cherry Clafoutis
Fresh pitted cherries or canned, drained Bing cherries.
¼ cup kirsch or cognac
1/3 cup sugar
Marinate cherries in above ingredients for 1 hr. Replace equal amount of the milk with the marinating liquid, omit the second 1/3 cup sugar sprinkled over the fruit in the master recipe and proceed as directed.

Pear Clafoutis
Fresh pears peeled, cored and sliced or drained, canned pear halves
¼ cup sweet white wine, kirsch or cognac
1/3 cup sugar
Proceed as directed for Cherry Clafoutis above

Peach or Plum Clafoutis
If using fresh fruit, drop them in boiling water for 1 min. to peel, otherwise use drained, canned halves
¼ cup orange liqueur, kirsch, cognac or peach brandy.
1/3 cup sugar
Proceed as directed for Cherry Clafoutis.

Apple Clafoutis
Cut prepared apples in ¼ inch slices-Choose crisp cooking apples
¾ Tbs. butter
¼ cup Calvados, rum or cognac
1/8 tsp. cinnamon
1/3 cup sugar
Sauté the apples in the butter until brown. Add the liqueur, sugar and spice and allow to stand for ½ hr. Proceed as directed for the Cherry Clafoutis above.

Blueberry Clafoutis
3 cups stemmed, washed and dried blueberries
Increase flour to 1 ¼ cups
¼ cup kirsch, orange liqueur or brandy
1/3 cup sugar
The increase in flour is needed to compensate for the extra juice in the blueberries. The resulting dessert will have a consistency resembling a Pudding Cake.
Otherwise follow the recipe for Cherry Clafoutis.

Almond Clafoutis-Usually done with Cherry or Pear recipes, but is good with Peach and Plum as well
½ cup blanched almonds
1 tsp. almond extract
Puree the almonds with the batter and add the extract. Proceed with the recipe.

French Pear Clafoutis: Serves 8- From thespruceeats.com

1 tablespoon unsalted butter, softened

1 cup whole milk

1/4 cup heavy cream

2/3 cup all-purpose flour

3 large eggs

1/4 cup granulated sugar

2 teaspoons pure vanilla extract

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon salt

4cups pear slices

1 tablespoon confectioners’ sugar

 Butter a 9 x 9-inch square baking dish or a 9-inch deep-dish pie round. In a large bowl, whisk together the milk, cream, flour, eggs, sugar, vanilla extract, nutmeg, and salt until it forms a smooth, thin batter. Spread 3/4 cup of the batter onto the bottom of the prepared baking dish and bake it in a reheated 350 deg. oven for 2 to 4 min. Watch the batter closely and remove it before it cooks through completely. It should just start to thicken and set when it is removed from the oven. Transfer the dish to a heatproof surface and arrange the pears over the hot batter. Pour the remaining batter over the pears and bake for 35 to 40 min, until a knife inserted in the center comes out clean. Sprinkle the confectioners’ sugar over the finished clafouti and serve it warm.
Variations: Other fruits to consider are summer apricots. To make an apricot clafoutis, cut the apricot in two and remove the stone then proceed with the recipe as above, using the apricot halves instead of the pears. 

Grape Clafoutis: Serves 8-From jocooks.com

1 lb.  seedless grapes-red are more decorative

1¾ cup milk

1 tsp. vanilla extract

4 eggs

¼ cup butter (melted)

1 cup all-purpose flour

½ cup sugar (granulated)

Butter baking dish with some of the melted butter.

Place the grapes on the bottom of the baking dish. In a blender add the flour, sugar, vanilla extract, remaining butter, eggs, and milk. Blend everything together so that it makes a nice thin batter. Pour the clafoutis batter over the grapes. Bake in a preheated 375 deg. oven for about 1 hr or until the center is set. Optionally, dust with powdered sugar.